Recipe: Coconut Citrus Cilantro Chicken

This is an easy weeknight meal with bright crisp citrus flavor as well as the tang of cilantro. The coconut milk ensures that the chicken stays moist and makes for a great sauce. Cilantro is an herb that grows well in a variety of conditions and you can easily have a small container growing on your kitchen windowsill. You can prep this the night before and let it marinate in the refrigerator or for 2 hours on the kitchen counter before putting it in the oven.

Serves 2-3

Serve over a bed of cauliflower rice or quinoa. Makes a great addition to a left-over lunch salad (served cold) on a base of arugula. The coconut cilantro citrus sauce makes for a great dressing.

You’ll need:

  • 1.25 lbs (560g) boneless skinless chicken thighs or breasts (halved)
  • 1 can (400ml) coconut milk
  • 1 oz (25g) or half a bunch of cilantro chopped
  • The juice of 1 lemon plus 1/2 lemon sliced
  • 4 small or 2 large cloves of garlic crushed or put through a press
  • Salt and Pepper to taste
  • Garlic Press
  • Oven safe dish
  • Knives and chopping board


Marinade up to a day or 2 hours in advance:

  • Wash and pat your chicken dry with paper towels. Place into a bowl.
  • Pour contents of coconut milk over chicken.
  • Wash and Chop 25g of cilantro (stems included) and add to chicken mixture.
  • Juice 1 lemon and cut 1/2 lemon in slices add both to marinade.
  • peel and crush garlic and add (or put through the garlic press)
  • Cover and place in refrigerator overnight (if choosing this method -allow to sit on the counter at least 30 minutes before putting in the oven)
  • OR allow to marinate for 2 hours on the kitchen counter.

Preheat oven to 350f (180c)

  • When ready add chicken to oven safe dish and pour the remainder of the marinade over the top.
  • Arrange lemons slices on chicken pieces.
  • Plance in the oven at 350f (180c) for 45 minutes.
  • Serve immediately over cauliflower rice, quinoa.
  • Season with salt and pepper to taste. 
  • Serves 2-3.

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